Leadership Lessons From a Chef: Finding Time to Be Great

"Chef Charles Carroll has answered our prayers and delivered abook, a bible, a life′s journal shared by a real chef in today′smodern kitchen."
Chef John Folse, CEC, AAC

"From time to time, I buy motivational books for my managingpartners and chefs, and this book is my all–time favorite gift.What Chef Carroll has to say is the real thing."
Johnny Carrabba, founder, Carrabba′s Restaurant

A unique guide to leadership in the culinary arena, by a cheffor chefs

Leadership Lessons from a Chef is about creating excellence inthe professional kitchen.Here the difference between good and greatcomes down to the details, and attentionto these details comes fromthe right attitude reaching across all staff. A good culinarymanager, according to author and award–winning Certified ExecutiveChef Charles Carroll, skillfully cultivates this attitude forsuccess, and so leads the way toward kitchen excellence.

Using stories and examples drawn from his many years′experience, Chef Carroll gives you a leader′s tour through theworking kitchen. Offering proven wisdom in plainspoken termsinstead of abstract management theories, the practical tools andideas found in this groundbreaking book can be used immediately tomotivate and develop an effective team environment among kitchenstaffs.

Leadership Lessons from a Chef features:

Chef Carroll′s formula for managing kitchen staffs SEF:Scheduling, Empowering, and Follow up and how the formulaworks in practice

Take–away boxes that reinforce key points

Chapters that progress logically, helping you evaluate andrefine your goals, develop a mission and principles, and implementthese in a motivational and positive way

Helpful forms for both greater efficiency and esprit decorps

Inspiring quotations, as well as life and work tips from ChefCarroll

Whether you′re a student just starting your culinary education,or an executive chef seeking to take your operation to a whole newlevel of excellence, Leadership Lessons from a Chef is anindispensable resource for all stages of your culinary career.

Foreword.

Preface.

Acknowledgments.

About the Author.

Chapter 1: What Makes You Tick?

Chapter 2: Testing the Kitchen Atmosphere.

Chapter 3: How Is Your Attitude?

Chapter 4: Build Your Leadership Team First.

Chapter 5: What Is Your Mission?

Chapter 6: The Principles That Guide Us.

Chapter 7: Program Survival: Living It!

Chapter 8: Educational Environment.

Chapter 9: Fostering Success.

Chapter 10: How to Get People to Want to Work for You.

Chapter 11: Hire Right the First Time.

Chapter 12: Incentive Programs.

Chapter 13: Discipline and Competition.

Chapter 14: Did You Listen Well the First Time?

Chapter 15: Forms to Help You.

Chapter 16: Why Do It?

Appendix A: Certificates and Forms.

Appendix B: Life and Work Tips from Chef Carroll.

Appendix C: A Collection of Quotations.

Glossary.

Index.

Charles M. Carroll, CEC, AAC, is the Executive Chef at the River Oaks Country Club in Houston, Texas, which is among the top country clubs in the United States. He has received over seventy national and international awards, including three Presidential Medallions from the American Culinary Federation. A graduate of the Culinary Institute of America, Chef Carroll was the manager of the 2004 United States Regional Culinary Olympic Team, which won three gold medals and was ranked third internationally. Before joining River Oaks, Carroll held executive chef positions at Rochester, New York′s Oak Hill Country Club and The Balsams Grand Resort Hotel in New Hampshire.